¼ C olive oil, plus another ¼ C of olive oil

1 center cut ham steak, trimmed and diced

1 yellow onion, diced small

4 celery stalks, diced small

4-5 carrots, diced small

classic mirepoix or holy trinity, many good things begin here

5 whole cloves

1 T dried thyme

6-8 bay leaves

1 pound split peas, rinsed

8 C chicken stock

Salt and pepper to taste

In a preheated soup pot, add ¼ C olive oil. Add diced ham and cook over medium heat until ham pieces develop a nice brown color. Please be patient. Develop good color. You should not rush this with high heat as you can burn the ham and develop a bitter taste. Remove browned ham to a paper towel lined plate. Pour off remaining oil. Add the remaining ¼ C of olive oil to the pot and add celery, onion, carrots and a pinch of salt and pepper. Sauté until vegetables release their liquid. Continue to cook until liquid starts to evaporate leaving a nice brownish color on the bottom of the pan. See photos! Remember, brown = flavor. Browning the ham and veggies is the most important step in the recipe as depth of flavor is being created. The rest is simmering and waiting for the peas to cook. Once veggies have started to brown and your pot has a nice coloring on the bottom, add a small amount of stock and deglaze. Reduce down to a thick liquid. Add remaining stock, cloves, thyme, bay leaves and peas. Bring to a boil. Reduce heat, cover and simmer until peas soften and break apart. If soup is too thick, add more stock. Add reserved ham pieces and continue to simmer. Adjust seasoning at this point with salt and pepper. Serve this bowl of comfort with croutons and enjoy a real classic.